I think plum is the best fruit to make jam after strawberry jam because it has a lovely color, and rich thickness and it is scrumptiously tarty. I love this jam in breakfast with cream and toasted bread and you will too. You can use this plum jam in tarts, creamy desserts, and ice cream toppings, over the pancake, on french toast, in shakes and cocktails, make plum drinks, in shortbreads, and so on. Plum jam is a great way to preserve the natural fruit goodness and store it whole year-round. Plum is rich in minerals vitamins and anti-oxidants. What makes homemade plum jam more healthy is you can control the amount of sugar that goes in. You can read more benefits here. If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest and Youtube. Plum is the main ingredient so the taste color and texture of plum will reflect in the resulting jam. Try to use a sweeter variety of fully ripened but firm plum. Very sour plums will require extra sugar for a balanced sweet and sour taste. Few visitors have tried this jam recipe with wild plums too and had amazing results. Learn more about Plum varieties here. Do have a look at my favorite plum ice cream and plum drink.
Using 2 cups of sugar with 1 kg plum (2.2 pounds) will give you sweet and tarty plum jam. And why not make a less sugar more pulp jam at home and ditch the store-bought jam. Great for weight watchers and healthy food lovers. One drawback is that reducing sugar will give you thinner jam. But it tastes good and is spreadable too.Using 2.5 cups of sugar with 1 kg plums will make a sweet jam just like the store-bought, of course, better with real ingredients. If you are making jam for kids then I suggest adding extra sugar. You can always start with less sugar and add more as needed.
Lemon is high in pectin and helps to set the jam. Wash two jars (500 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes. Dry on a clean towel. Let air dry naturally. Also, keep a few little plates or saucers in the freezer for Cold Plate Test.
Homemade jams last for 4-6 weeks or more in the fridge without preservatives, if a proper sterilization process is followed. Use a clean spoon to serve each time.If you freeze jam, they can last up to 6 months or more. Although they never last that long.If you intend to seal and store jam at room temperature in the pantry. Then proper canning steps and store jam in the fridge after opening.
If you are making a small batch of jam you will store it in the fridge. And you intend to consume it within 4-6 weeks or freeze it. Then you can skip the sterilization steps. Using clean dry jars should be good enough. Although, I highly recommend following the steps as a precaution. If you want to can jam for storing it at room temperature for 6 months or more then follow the canning procedure mentioned here.
📖 Recipe
